Purpose/Objectives: The purpose of this study was to explore child nutrition professionals' (CNPs) attitudes about food allergies, current practices of food allergy training, and operational issues related to food allergy ...

Purpose/Objectives: The purpose of this study was to determine how school districts have implemented food safety programs based on HACCP principles. Specific objectives included: 1. Evaluate how schools are implementing ...

This study sought to determine if no experience, basic experience, or well-informed experience (defined as basic experience and formal food safety training) in a foodservice operation would influence attitudes, subjective ...

Training is an important aspect of food safety programs in commercial restaurants and is integral in assuring that safe food is served. The purposes of this research were to explore the beliefs, attitudes, subjective ...

Before HACCP can be implemented in childcare centers, it is important to identify existing prerequisite programs and implementation barriers. Studying the food safety beliefs and perceptions of directors and foodservice ...

The purpose of this study was to compare nutrient content and cost of home-packed lunches to nutrient standards and
prices for reimbursable school lunches.
Researchers observed food and beverage contents of 333 home ...

Current and future foodservice managers’ perceptions about motivating employees to practice safe food handling were examined as a basis for developing recommendations to improve dietetics and hospitality educators’ pedagogy ...

The purpose of this study was to evaluate the impact of implementing the Initial Military Training (IMT) menu standards in nontrainee dining facilities (DFAC) on food selection, nutrient intake, and satisfaction of soldiers. ...

Research investigating foodservice employees’ compliance with food safety guidelines often utilizes observational methodology where an observer is present and recording employees’ behaviors as they work. Research must ...

Food is frequently cooked, cooled and reheated for service at a later time in schools and other foodservice operations in the United States [US]. Inadequate cooling of food has been associated with foodborne illness. The ...

In the restaurant business, customer satisfaction can be linked directly to restaurant sales; thus, it is important to identify which perceived quality factors more strongly affect customer satisfaction or dissatisfaction. ...

Although the incidence of foodborne illnesses has declined, thousands of cases are still reported in the United States. In
conjunction with industry efforts to reduce foodborne pathogens, consumers play an important role ...

Statistics show that 59% of foodborne illnesses are traced to restaurant operations. Food safety training has been identified as a way to assure public health, yet evidence supporting the effectiveness of training has been ...

Each year, commercial foodservice operations in the United States serve over 70 billion meals/snacks. The majority of foodborne disease outbreaks have been attributed to commercial foodservice establishments, and independent ...

Using college students as research subjects in consumer research may or may not be appropriate. This paper discusses external validity of research findings using student subjects as surrogates for consumers in
experimental, ...

Do food and nutrition professionals have adequate competence in the food and culinary sciences to comfortably and confidently translate clinical recommendations into practical applications? Knowledge of food is critical ...